Caramel Poke Cake
Hello! I tend to “doctor up” most store bought things I serve. You know, add a little somethin’ somethin’ to them so they don’t taste so, well, premade. One thing I absolutely doctor up is boxed cake mix. It’s very easy to take a box of cake mix and turn it into something on a whole other level… almost bakery cake level.
All I do is look at the directions on the box and substitute a few things. Instead of water, I substitute the same amount of milk. Instead of cooking oil I use melted butter, twice the amount that is called for if using oil. The last change I make is adding an extra egg. You can add an extra 2 eggs if you really want it to be rich. I usually add a teaspoon of vanilla to my vanilla cakes as well. Then just bake according to the directions on the box.
The other day I decided I wanted to make a poke cake. Poke cakes are fun and have so much flavor. I decided that I was going to use caramel ice cream topping and a French vanilla cake. It turned out so well that I thought I’d make a post about it and maybe inspire you to make one.
Here’s what you’ll need:
1 box French vanilla cake mix
1 1/2 (12.25 oz) jars Smuckers caramel ice cream topping
1 container vanilla frosting
Add in ingredients listed on cake mix box (I substituted with ingredients listed in post)
Ok. Let’s do this!
Preheat your oven according to cake mix instructions.
Combine all ingredients listed and bake cake according to box instructions.
While cake is still warm, poke holes in cake with the handle of a wooden spoon.
Pour caramel over top of cake and spread over the entire top, allowing it to fill the holes and absorb into cake.
Let cake completely cool.
Spread frosting over caramel layer.
Drizzle caramel in lines lengthwise along cake.
Take a knife and drag across the lines of caramel in the opposite direction that you poured them. (from top to bottom “shortwise”) creating a pattern.
That’s it! Easy as can be. It’s tastes so amazing… everyone will think you put a lot of work into it. It’s our secret!
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Caramel Poke Cake
Ingredients
- 1 box French vanilla cake mix
- 1 1/2 12.25 oz jars Smuckers caramel ice cream topping
- 1 container vanilla frosting
- Add in ingredients listed on cake mix box I substituted with ingredients listed in post
Instructions
- Preheat your oven according to cake mix instructions.
- Combine all ingredients listed and bake cake according to box instructions.
- While cake is still warm, poke holes in cake with the handle of a wooden spoon.
- Pour caramel over top of cake and spread over the entire top, allowing it to fill the holes and absorb into cake.
- Let cake completely cool.
- Spread frosting over caramel layer.
- Drizzle caramel in lines lengthwise along cake.
- Take a knife and drag across the lines of caramel in the opposite direction that you poured them. (from top to bottom “shortwise”) creating a pattern.